Have veal cutlets cut 1 inch thick. Sprinkle with salt and pepper, dip in flour, egg and crumbs. Brown slowly in pork fat or drippings. Remove cutlets to stew pan and pour over them lJ/2 cups brown sauce✪ Veal Cutlets. Cook 40 minutes on back of range. Garnish with lemon and crisp bacon. Brown Sauce. Three tablespoons butter; 3 tablespoons flour, stirred in hot pan till well browned. Add slowly XYi cups stock or water, or half stock and half stewed and strained tomatoes. Season with salt, pepper and Worcestershire sauce. Mrs, J. R, Frothingham, Veal Loaf. Pain De Veau, 2 lbs. of cold veal, chopped fine. 1 lb. cold ham, chopped fine. 1 small teaspoon of grated lemon peel. 1 teaspoon of powdered mace. 1 tablespoon of chopped parsley. 1 cup grated bread crumbs, dry and fine. 80 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 cup of brown gravy. Cayenne. Lemon juice. Salt and pepper. 3 yolks of eggs, beaten light. 1 egg for glazing✪ Veal Loaf. Mix half of the gravy and all the other ingredients, except the egg for glazing. Add the yolks of the eggs last. The mixture should be just firm enough to hold in shape when molded into a loaf. If it is too soft, add bread crumbs. Flour your hands and mold it into a loaf rather more than twice its breadth in length. If longer it will crack in dishing. Flour the outside well and place it in a ^greased pan large enough to permit of your handling the loaf without danger of dis- figuring it. Cover over and set it in the oven until smoking hot. Remove the cover and allow it to brown quickly. Draw it to the oven door and brush over with beaten egg. Shut the door and leave for 3 minutes, or until nicely brown. It will require in all about 1 hour in a moderate oven. If cooked in too hot an oven the loaf will crack. When done, transfer it by means of a cake-turner to a hot dish. Handle it very carefully. Serve it with the remaining Yi cup of brown gravy or with tomato sauce or mushroom sauce, (see recipes.) It is delicious served with salad. Miss von Destinon, Boast Leg of Veal. Lard one large roast of veal all over with strips of bacon. Dust it well with salt, pepper and flour, and cover with bits of butter. Put the roast in a closed roaster and cook in hot oven from 2 to 2j/2 hours, basting frequently. Half an hour before it is done pour over it 1 pint of sour cream, with a little water to keep the cream from curdling✪ Roast Leg of Veal. Take some of the sour cream to add at the last to make gravy. Mrs, Koehler. Veal Mould. 1 lb. of lean veal. Yi lb. fat bacon. MEATS 81 A little chopped parsley. Grated rind of 1 lemon. 4 eggs. 1 gill of stock Pepper and salt✪ Veal Mould. Boil the eggs hard, cut in slices, chop the parsley and mix with all the seasoning. Line a plain mold with pieces of egg at the' bottom; cut the meat in neat pieces and put in the mold in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning. Pour over the stock, cover tightly with buttered paper, putting a plate and weight on top. Bake in slow oven for 4 hours and turn out when cold. Miss Russell. Haricot of Mutton. 2 lbs. lean mutton, onion, carrot, cup stock. spoon tomato catsup, cup peas, glass sherry. 2 tablespoons butter. 2 tablespoons browned flour. Pepper and salt✪ Haricot of Mutton. Put cut-up mutton in hot skillet with butter and onion; fry brown, add stock and stew slowly for 1 hour; add the par- boiled carrot sliced, and the peas. Stew 30 minutes, add flour, seasoning and catsup. Sherry last, and serve at once. Mrs. Scadding. Hashed Mutton. The remains of the joint, carrot, turnip, onion. tablespoon butter, tablespoon flour, pint water. 82 PORTLAND WOMAN'S EXCHANGE COOK BOOK Sweet herbs. 6 peppercorns. 1 tomato. Salt and pepper✪ Hashed Mutton.

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Have veal cutlets cut 1 inch thick. Sprinkle with salt and pepper, dip in flour, egg and crumbs. Brown slowly in pork fat or drippings. Remove cutlets to stew pan and pour over them lJ/2 cups brown sauce. Cook 40 minutes on back of range. Garnish with lemon and crisp bacon. Brown Sauce. Three tablespoons butter; 3 tablespoons flour, stirred in hot pan till well browned. Add slowly XYi cups stock or water, or half stock and half stewed and strained tomatoes. Season with salt, pepper and Worcestershire sauce. Mrs, J. R, Frothingham, Veal Loaf. Pain De Veau, 2 lbs. of cold veal, chopped fine. 1 lb. cold ham, chopped fine. 1 small teaspoon of grated lemon peel. 1 teaspoon of powdered mace. 1 tablespoon of chopped parsley. 1 cup grated bread crumbs, dry and fine. 80 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 cup of brown gravy. Cayenne. Lemon juice. Salt and pepper. 3 yolks of eggs, beaten light. 1 egg for glazing. Mix half of the gravy and all the other ingredients, except the egg for glazing. Add the yolks of the eggs last. The mixture should be just firm enough to hold in shape when molded into a loaf. If it is too soft, add bread crumbs. Flour your hands and mold it into a loaf rather more than twice its breadth in length. If longer it will crack in dishing. Flour the outside well and place it in a ^greased pan large enough to permit of your handling the loaf without danger of dis- figuring it. Cover over and set it in the oven until smoking hot. Remove the cover and allow it to brown quickly. Draw it to the oven door and brush over with beaten egg. Shut the door and leave for 3 minutes, or until nicely brown. It will require in all about 1 hour in a moderate oven. If cooked in too hot an oven the loaf will crack. When done, transfer it by means of a cake-turner to a hot dish. Handle it very carefully. Serve it with the remaining Yi cup of brown gravy or with tomato sauce or mushroom sauce, (see recipes.) It is delicious served with salad. Miss von Destinon, Boast Leg of Veal. Lard one large roast of veal all over with strips of bacon. Dust it well with salt, pepper and flour, and cover with bits of butter. Put the roast in a closed roaster and cook in hot oven from 2 to 2j/2 hours, basting frequently. Half an hour before it is done pour over it 1 pint of sour cream, with a little water to keep the cream from curdling. Take some of the sour cream to add at the last to make gravy. Mrs, Koehler. Veal Mould. 1 lb. of lean veal. Yi lb. fat bacon. MEATS 81 A little chopped parsley. Grated rind of 1 lemon. 4 eggs. 1 gill of stock Pepper and salt. Boil the eggs hard, cut in slices, chop the parsley and mix with all the seasoning. Line a plain mold with pieces of egg at the' bottom; cut the meat in neat pieces and put in the mold in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning. Pour over the stock, cover tightly with buttered paper, putting a plate and weight on top. Bake in slow oven for 4 hours and turn out when cold. Miss Russell. Haricot of Mutton. 2 lbs. lean mutton, onion, carrot, cup stock. spoon tomato catsup, cup peas, glass sherry. 2 tablespoons butter. 2 tablespoons browned flour. Pepper and salt. Put cut-up mutton in hot skillet with butter and onion; fry brown, add stock and stew slowly for 1 hour; add the par- boiled carrot sliced, and the peas. Stew 30 minutes, add flour, seasoning and catsup. Sherry last, and serve at once. Mrs. Scadding. Hashed Mutton. The remains of the joint, carrot, turnip, onion. tablespoon butter, tablespoon flour, pint water. 82 PORTLAND WOMAN'S EXCHANGE COOK BOOK Sweet herbs. 6 peppercorns. 1 tomato. Salt and pepper.

The Portland Woman's Exchange Cook Book